Roasted Vegetable and Kale Salad Recipe

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Saturday morning is my time to grocery shop. Will change to mid-week when I retire. It is easy to overlook Saturday and Sunday lunches because of weekend errands so I make a note on the menu pad to plan for weekend lunches.

We eat lite lunches. Salads fit the bill. I decided to pick up a bunch of veggies to incorporate as a salad. I like making these types of salads because the chopping/dicing is cathartic, for me anyway. All the ingredients are organic.

I hope you enjoy this easy to prepare lunch salad. You can also use as a side or add a protein to serve as dinner. (I add Cod, Salmon, Flounder, or Tofu.)

Servings: 6 Bowls


Cost per serving $1.06 view details


  1. Soak the Garbanzo beans overnight. Next morning, rinse and slow cook for 6 hours. I did not use aromatics this time.
  2. Chop all the veggies and combine with the Garbanzo Beans and pour enough Olive Oil to coat then mix thoroughly.
  3. Add the spices except for the Red Pepper Flakes. Stir to coat.
  4. Spread the veggies out on a cookie sheet and set the oven to 400.
  5. Put the Kale in the same mixing bowl, coat with Olive Oil and place in a sided pan. Add the Red Pepper Flakes, mix. Sprinkle additional (same) spices over the Kale and mix to coat.
  6. I peek inside the oven around the 20 minute mark to see if the roasting is done. Anyway, remove the pan when the ingredients are roasted to your liking.
  7. Sauté the Kale on stove-top while the veggies are roasting. My Babe and I like Kale al dente.
  8. Chop the Radishes and set aside.
  9. Combine the veggies and Kale. Mix. Plate and top with Radishes.
  10. Mangia.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 169g
Recipe makes 6 servings
Calories 162  
Calories from Fat 21 13%
Total Fat 2.54g 3%
Saturated Fat 0.42g 2%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 46mg 2%
Potassium 686mg 20%
Total Carbs 27.59g 7%
Dietary Fiber 7.8g 26%
Sugars 7.26g 5%
Protein 8.54g 14%
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